Pierogi with Spinach and Mushrooms (Pierogi ze szpinakiem i pieczarkami)

Pierogi, a classic Polish dish, is known for its versatility, with endless variations of fillings. One of the most beloved versions features spinach and mushrooms, creating a savory and nutritious treat. This recipe combines earthy mushrooms with vibrant spinach, encased in soft, tender dumplings. Whether served as a main dish or a hearty side, these pierogi are sure to delight any palate. They can be boiled, pan-fried, or even frozen for later enjoyment, making them perfect for meal prep or a festive gathering.

Ingredients:
For the dough:

2 cups all-purpose flour
1/2 teaspoon salt
1 large egg
1/2 cup warm water
1 tablespoon vegetable oil
For the filling:

2 tablespoons olive oil
1 onion, finely chopped
2 cups fresh spinach, washed and chopped
1 cup mushrooms, finely chopped (preferably button or cremini)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg (optional)
1/2 cup ricotta cheese or farmer’s cheese (optional, for a creamier filling)
To serve:

2 tablespoons butter (for sautéing)
Fresh dill or sour cream (optional)
Directions:
Prepare the Dough:

In a large bowl, combine the flour and salt. Create a well in the center and add the egg, warm water, and vegetable oil.
Gradually mix the wet ingredients into the flour using a fork or your hands, until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Cover the dough with a clean cloth and let it rest for at least 30 minutes.
Prepare the Filling:

In a large pan, heat olive oil over medium heat and sauté the chopped onion until soft and translucent.
Add the mushrooms to the pan and cook until they release their moisture and become golden brown.
Add the chopped spinach, cooking until wilted. Season with salt, pepper, and nutmeg (if using). Let the mixture cool slightly.
If you’re using ricotta or farmer’s cheese, add it to the cooled mixture and stir until fully combined.
Assemble the Pierogi:

Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
Using a round cutter or a glass, cut out circles of dough (about 3 inches in diameter).
Place a small spoonful of the spinach-mushroom filling in the center of each circle.
Fold the dough over the filling to form a half-moon shape, then press the edges tightly together to seal, crimping with a fork if desired.
Cook the Pierogi:

Bring a large pot of salted water to a boil. Carefully drop the pierogi into the boiling water, a few at a time.
Once they float to the surface, cook for an additional 2-3 minutes.
Remove with a slotted spoon and set aside.